Despite its name, laz böreği is a dessert. Custard goes between the pastry layers and syrup over the top. The custard has to be thick; a runny one boils in the oven and lifts the sheets apart.
Ingredients
For the muhallebi
For the börek
For the syrup
Method
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Make the syrup
Boil the sugar and water for 12 minutes, add the lemon juice and cool.
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Cook the custard
Slake the cornflour in some of the milk. Boil the rest with the sugar, whisk it in and cook for 12 minutes to a very thick consistency.
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Add the eggs
Take off the heat, stir in the egg yolks and vanilla quickly and cool it.
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Lay the bottom layers
Lay three sheets in a buttered tray with butter brushed between them, letting them overhang the edges.
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Spread the custard
Spread the cooled custard evenly.
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Close the top
Fold the overhanging edges in and lay the remaining three sheets on top with butter.
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Bake
Drizzle plenty of butter over and bake at 180 degrees for 40 minutes.
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Add the syrup
Pour cold syrup over the hot pastry, rest for 1 hour and serve dusted with icing sugar.
Tips
- Cook the custard very thick; a runny one boils in the oven and lifts the sheets.
- THE SYRUP RULE: the dessert hot, the syrup cold.
- Use little syrup; laz böreği does not take as much as baklava and too much makes it heavy.
Nutrition
Values are per serving and approximate.